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Beef and Sauerkraut Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)404.8469
Energy (kCal)2747.0253
Carbohydrates (g)54.7244
Total fats (g)91.9359
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Brown beef shanks on all sides in mixture of heated butter and oil in a 6-quart Dutch oven. Mix in onions and carrot, stirring until limp. Add garlic, sauerkraut, water, tomatoes and their liquid, pepper and bay leaf. Bring to boiling, reduce heat, cover and simmer for about 3 hours or until meat is very tender. | 2. Remove beef shanks with a slotted spoon. Discard bones and any fat. Return meat to soup in chunks. (At this point, soup may be covered and chilled until ready to serve; skim fat, if necessary). | 3. Reheat soup to serving temperature. Taste and add salt, if needed. | 4. Top with sour cream, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef shank 4 2322.4320000000002 0.0 394.63199999999995 69.8544
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    onion 2 chopped 88.0 20.548000000000002 2.42 0.22
    carrot 1 shredded 52.48 12.2624 1.1904 0.3072
    garlic clove 1 minced - - - -
    sauerkraut 1 40.4498 9.1118 1.9373 0.2981
    water 1 quart - - - -
    tomato 1 40.2099 8.6898 1.9658 0.4468
    pepper 1/8 teaspoon 0.7216 0.1839 0.0299 0.0094
    bay leaf 1 - - - -
    salt - - - -
    cream sour - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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